Fish Dill-Ish 1 (8 oz.) Grouper, Snapper or Triggerfish fillet
Salt and pepper to taste
1 cup of all-purpose flour
1/4 cup of clarified butter
2 oz. jumbo lump crab meat, shells removed
1 garlic clove, minced
1 sprig of dill weed, chopped
Juice of 1 lemon wedge

Season the fillet with salt and pepper and coat with the flour. Heat a medium skillet over low-to-medium gas heat and add 2 tablespoons of the butter. Add the fillet skin side down to the hot butter. Cook until the fillet is opaque around the edges. Turn and cook until the fillet flakes easily. Remove the fillet to a platter. Drain the skillet. Heat the remaining two tablespoons of butter in the skillet and add the crab meat and garlic, tossing to coat. Stir in the dill weed and lemon juice. Arrange the fillet on a serving plate and top with the crab meat mixture. Garnish with springs of dill weed.

Serves 1